Iowa’s most famous product, Maytag blue cheese has been in business since 1941. Still a family farm at its roots, the Maytags are in their fourth generation of making cheese.
If you need a quick and delicious appetizer you cannot go wrong with this recipe. If it takes you longer than 20 minutes to put
together, you are doing something wrong. The sweet pears play nicely with the sharp cheese and the saltiness of the prosciutto. Molto bene!
Brucemore, in Cedar Rapids, was built in 1886 by the Sinclair family for their large brood. You can tour this 19th century mansion and learn about the lions (yes, lions in Iowa!) later families kept as pets.
Pears with Blue Cheese and Prosciutto
- 2 ripe pears
- Maytag blue cheese
- 8 slices prosciutto, sliced in half lengthwise
With a sharp paring knife, quarter each pear, removing stem and core. Cut each quarter in half. Slice cheese into 16 equal pieces. Place cheese on side of pear, add a few sprigs of arugula, then wrap prosciutto around the entire piece. Repeat with remaining pears. Serve immediately.
We’ve talked before about how Walla Walla onions are Washington’s official state vegetable thanks to some lobbying
schoolkids. Available mid-June to August, these favored alliums have a very low amount of pyruvic acid which is why they are so mild.
We admit to being huge fans of caramelized onions with recipes here and here, but this Caramelized Walla Walla Onion Goat Cheese Flatbread couldn’t be any easier. Cut it up into smaller portions as an appetizer paired with wine or beer, or serve with grilled chicken or shrimp and a salad as part of a full meal. If you can’t find Walla Walla onions, use regular white onions and add a pinch of sugar when the onions are done.
Olympic National Park is the fifth most-visited national park. With almost a million acres, Olympic contains the only temperate rainforest in the contiguous United States, but is also boasts miles of coastline and majestic mountains.
Caramelized Walla Walla Onion Goat Cheese Flatbread
- 2 tablespoons olive oil
- 2 medium Walla Walla onions, thinly sliced
- Pinch of sugar (optional)
- 1 cup torn arugula
- 2 8”x11” flatbreads
- 4 ounces goat cheese
To caramelize onions – heat olive oil in sauté pan until hot. Add onion. Cook on medium-low heat until onion begins to brown, stirring occasionally. Add a pinch of salt after 10 minutes. Cook another 10-15 minutes or until onions are a deep golden brown. Remove from heat, add arugula. Season with pepper and a pinch of sugar (if desired).
Brush a thin layer of olive oil onto each flatbread. Top flatbread with half the onion/arugula mixture. Top with half the goat cheese. Repeat with the remaining flat bread. Heat at 425 degrees for about 7-9 minutes or until goat cheese is melted and flatbread is crisp.